Pancakes are one of those crowd favourites for breakfast that can be customised in so many ways to suit a variety of tastes, plus they’re one of my favourite things to whip up for breakfast on the weekend!

I like to use this pancake recipe because it’s super simple and quick to make, then it’s just a matter of adding a variety of simple ingredients to create some really delicious flavours.

Today I have shown you two ways to do apple pancakes; first with fresh apple grated into the batter prior to cooking, and secondly by adding canned pie apple to the cooked pancakes. Both are super tasty and sweetened naturally by the whole apple used.

The pancakes were made using the batter recipe above and then cooked in Nuttelex (vegan butter alternative) in a warm frying pan.

Apple Pancakes with Fresh Grated Apple

This was a method my mum used when she made my sister and I pancakes as young girls, and one which I really enjoy!

Start by grating an apple (I used 1 apple for the recipe, without the skin), and then press the juice out of the grated apple with a paper towel. Add as much grated apple to the pancake batter as you wish, and drop it by the spoonful into the pan.

The result will be extra fluffy pancakes with shreds of fresh, crunchy apple throughout which adds a really nice texture to plain batter. It’s also a great way to add a little more fibre to your pancakes as well!